Steak and Oyster Pud
This British classic is sure to keep you warm this Winter!
- For the suet pastry:
- 350g of self-raising flour
- 175g of suet
- 1 pinch of sea salt
- 160ml iced water
- For the filling:
- 500g braising beef, cut into chunks
- 2 tbsp plain flour
- Salt and black pepper
- 10g unsalted butter
- 2 onions, finely sliced
- 2 cloves garlic, roughly chopped
- 2 sprigs fresh thyme, leaves removed
- 1 bay leaf
- 6 oysters, shucked
- 100 ml stout
- 200ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- For the suet pastry, sift the flour and salt into a food processor, then add the suet and pulse until the mixture resembles breadcrumbs. With the mixer running, add the cold water, repeating until the mixture comes together to form a sticky dough.
- For the pie mix, dust the diced beef in flour and season. Add some oil to a large, heavy-based pan and heat until very hot. Add the beef and fry until golden brown all over. Once the beef is browned, remove from the pan and set aside in a large bowl.
- Add the onion to the same pan, fry until lightly golden brown in colour and add the thyme and garlic. Cook for a further 2-3 mins, then add the beef back into the pan. Add the stock, tomato puree and Worcestershire sauce, Leave to simmer for 2 hours then take off the heat and allow to cool slightly.
- Remove the suet pastry from the fridge 1 hour before you need it.
- Brush a 1l pudding bowl with softened butter. Roll out 3/4 of the suet pastry and use to carefully line the prepared bowl, ensuring there are no cracks or holes in the pastry.
- Mix the oysters with the cooled beef mixture and add to the pudding bowl.
- Roll the remaining 1/4 of pastry to a piece large enough to form a lid. Brush with a little water, then place onto the pudding, pinching and folding the edges to seal. Trim the edges of the pastry.
- Cut out a large disc of parchment paper and the same sized disc of tin foil. Place the paper on top of the foil, and fold to form a large pleat. Place over the pudding and tie in place with string.
- Place the pudding into a steamer and steam for 2 1/2-3 hours, topping up with boiling water as necessary. Carefully remove and turn out onto a large, deep serving dish - big enough to catch all of the gravy. Serve immediately.